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Article

A laboratory micro-manufacturing method for assessing individual cheese yield

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Pages 393-395 | Published online: 07 Mar 2016

References

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  • De Marchi, M., Fagan, C.C., O’Donnell, C.P., Cecchinato, A., Dal Zotto, R., Cassandro, M., Penasa, M., Bittante, G., 2009. Prediction of coagulation properties, titrable acidity, and pH of bovine milk using mid-infrared spectroscopy. J. Dairy Sci., 92:423–432.
  • Emmons, D.B., 1993. Definition and expression of cheese yield. In: Factors affecting the yield of cheese. International Dairy Federation monogr. Special issue 9301, pp. 12–20. Brussel: International dairy Federation.
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  • Mercanti, D.J., Busetti, M.R., Meinardi, C.A., Zalazar, C.A., 2008. Studies on a fast method for determining the yield in the production of Argentinean sheep cheeses. Food Chemistry, 107:1717–1723.

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